We kicked off the week with a look at couscous, the tiny pearls of wheat that are a staple of North African cooking.
During our journey we discovered variations in couscous, from the small grainy one favored in Morocco to the plump pearls used in Sardinia, an island off the western coast of Italy.
Did you know couscous is an incredibly healthy food? It has contains no cholesterol, only one percent fat-to-calorie ratio and 3.6 g of protein for every 100 calories. Find out more about this exciting dish in our A to Z guide.
From couscous we dove into the building blocks of cooking. We asked ourselves the following question: if the French have mirepoix and the Italians have soffritto, what do other cooks around the world use as a base for their cuisine?
Our article on worldwide mirepoix explored how people around the world use aromatics like onion and garlic to infuse distinct flavors into their food.
Curious about the secret to making a great paella or an irresitible Thai curry? Here's the full article.
We ended the week by interviewing Moreno Cedroni, a two-Michelin starred Italian chef known for his exquisite seafood preparations.
During our candid interview with the talented chef he revealed that the reopening of his restaurant Clandestino Susci Bar was full of surprises. For starters, Cedroni reinterprets sushi and uses a phonetic twist to Italianize the word.
The team at Don Julio have taken over an unloved corner of Buenos Aires. Organic produce harvested at the community-focused urban garden Huerta Luna de Enfrente will exclusively benefit local soup kitchens. Read on for the full story.